Instructions: Cut all that needs to be cut up and have ready. In Saucepan cook onion in the 2 tablespoons of oil till onion is tender. Add minced garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of the salt and pepper.

Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep warm
Meanwhile, beat egg whites till stiff peaks form. Beat yolks till thick and lemon coloured. add remaining 1/4 teaspoon salt. and stir in. Fold whites into yolks. sprinkle flour on top. Fold in shrimp.

In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a Tablespoons for small frittes or 1/4 cup measure for larger ones, Fry about 2 minutes on each side or until golden brown. Drain well on paper toweling.

serve hot with the tomato sauce. I sprinkled on some chopped Cilantro.

Makes 20 small or ten large fritters.

note: I had cooked and clean the shrimp the day before, so doing this was quite quick and easy. I had with it a lovely bowl of Potato soup.

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